Cous Cous with Minicaps^® capsciums and Zucchini

Ingredients

• 200g Minicaps^® baby capsicums
• 200g zucchini, quartered lengthways, then thinly sliced
• 100g semi sundried tomatoes, roughly chopped
• 1/2 cup large handful continental parsley, finely chopped
• 100g walnuts, roughly chopped
• 200g cous cous
• 4 tbsp olive oil
• 2 tbsp lemon juice

Method

1. Cook the cous cous according to the packet instructions. Place in a serving bowl.
2. Stir in 3 tbsp of the olive oil and the lemon juice. Set aside.
3. Meanwhile, heat the remaining oil in a frying pan and fry the zucchini until golden. Add to the cous cous.
4. Fry the walnuts in the same pan for 1-2 minutes, stirring regularly. Add to the cous cous with the remaining ingredients.
5. Stir well to combine then serve, either warm or cold.